WAYFARER株式会社 すべての求人一覧
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Operations Associate (Part-time)
Ideal candidates for Operations Associates can think on their feet; are disciplined & organized; have grit & perseverance; enjoy trying new approaches & changing things; are open to feedback, direct in communication, and tech-savvy. About the Position Deliver and meet higher expectations of guest needs Welcome guests upon their arrival and assign rooms Answer questions and address complaints in a timely and professional manner Assist the operations team to refine and document processes, implement operational improvements, product collaborations, tech systems and automations Provide information about our hotel, available rooms, rates and amenities Liaise with our housekeeping staff to ensure all rooms are clean, tidy and fully-furnished to accommodate guests’ needs Other duties as assigned by management Basic Requirements Proficiency in written and spoken Japanese (N2 or above) Proficiency in written and spoken English Must be living in Japan with a valid visa/working status if non-Japanese citizen Experience with front desk or in a hospitality setting (preferred) Benefits Sick leave with doctor's note, paid leave after 6 months if certain conditions are met according to Japanese labor law Employment insurance for those who meet certain conditions Monthly commuting expenses up to 15,000 yen Office snacks, company culture events & gatherings Working with an international team with diverse cultures and backgrounds 続きを見る
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料理長＆キッチンマネージャ
What does it take? The Head Food Crafter/Kitchen Manager is a hands-on leadership role for someone who wants to run the show. Here's what we're looking for: Hotel F&B experience is ideal — someone who understands the rhythm of a hotel kitchen and restaurant/bar operation, not just standalone restaurants; Has managed or co-managed a kitchen or F&B team before — we're especially open to strong sous chefs or similar #2s who are ready to step up into a lead role; A craftsman's mindset — genuine care for food quality, sourcing, and presentation, balanced with the practicality of running a commercially healthy operation; Comfortable building and coaching a team, setting standards, and holding people accountable day to day; A proactive, ownership-driven approach — willing to get hands-on during service, not just manage from the office; What will you do? Lead day-to-day kitchen and/or F&B operations as head chef, including cooking/preparation, menu development, and food quality control; Recruit, train, and manage F&B team (cafe, bar, and kitchen), building strong benchmarks and clear standards; Manage food and beverage costs, vendor relationships, and inventory to hit margin targets; Ensure health, safety, and hygiene standards are met across all F&B operations; Collaborate with hotel front operations and other departments to align F&B with the overall guest experience Requirements 5+ years of hands-on cooking experience, sous chef or other similar role preferred Proven experience managing or co-managing a kitchen/F&B team Must possess a food hygiene supervisor (食品衛星人) qualification, or be able to pass the exam within probation period Holder of national cooking license (調理師免許) strongly preferred Prior hotel F&B experience strongly preferred 続きを見る
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